​1 cup olive oil or avocado oil1/3 cup or more vinegar – unfiltered apple cider, sherry, rice, balsamic, etc.2 teaspoons Dijon mustardCombine the ingredients in a bottle, cover and shake well. Taste and add more vinegar a teaspoon or two at a time, to taste. Your vinaigrette can be stored on the counter.

Shirataki noodles are my favorite low-carb alternative to pasta. Shirataki noodles have only 6g of carbs per 8oz serving while pasta has 45g of carbs per 1 cup serving...45grams!!!!Shirataki noodles are made from plant-based ingredients including yam flour and soybeans. They are packaged in water and can be found in the refrigerated produce section of the grocery store with the tofu products. You can use shiritaki noodles in soups, noodle bowls, and as a pasta substitute. Preparation is key to achieving the right consistency for your dish.

Rinse your noodles

When using the noodles in a soup or noodle bowl simply rinse the noodles. You will notice a "fishy" odor when you open the package and drain it. No worries, this will rinse away. Allow the hot broth of your soup or noodle bowl to heat up the noodle. Over cooking them will make them too soft and gummy.

How to "dry fry" your noodlesIf using the noodles as a pasta substitute, you'll want to "dry fry" them. This technique will steam away the excess water in the noodles and result in a firmer texture that will hold up well to a sauce. Heat a large sauce pan. You pan does not need to be a non-stick pan. Do not add anything to the pan-no oil, butter, or fat of any kind. Heat the pan so that it sizzles when you add the noodles-medium heat should be fine. Now let the noodles steam off the excess liquid. Gently move the noodles in the pan for 3-5 minutes. That's it! Serve hot with your favorite sauce, butter, or extra virgin olive oil. Enjoy!